Oyster Po’ Boys With Harissa & Muffuletta

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• Step 1

  To make the spread, add the olive salad to a blender and blend until almost a paste. Using a spatula, transfer the paste to a small bowl. Stir in the mayonnaise until well combined.

• Step 2

  To make the slaw, combine the cabbage, apple, fennel, orange juice, vinegar, and salt in a large bowl and toss well. Set aside.

• Step 3

  Preheat the broiler.

• Step 4

  In a medium bowl, whisk together the eggs, buttermilk, and hot sauce. Add the oysters; cover and refrigerate for 10 minutes.

• Step 5

  In another medium bowl, whisk together the cornmeal, flour, harissa, salt, pepper, and paprika.

• Step 6

  Cut the baguettes in half lengthwise and spread the inside with 1 tablespoon butter or lightly brush with olive oil. Arrange on a baking sheet. Place on the second oven rack down and broil until lightly golden brown. Set aside.

• Step 7

  Turn the oven temperature down to 250 degrees F.

• Step 8

  Heat the canola oil in a 3½- to 4-quart Dutch oven (the oil should come up the sides at least 1½ inches) over medium-high heat to 350 degrees F. Using a slotted spoon, drain about 4 to 5 oysters. Dredge the oysters in the cornmeal mixture until well coated, shaking off any excess. Transfer to a plate and repeat with the remaining oysters. Fry 8 to 10 oysters at a time in the hot oil for about 3 minutes. Transfer to a paper towel–lined baking sheet.

• Step 9

  Place the baking sheet in the oven to keep warm and repeat with the rest of the oysters. Once all of the oysters are fried, place the rolls on a platter and smear 2 tablespoons of the spread on each side. Add ½ cup slaw to the top of the bun and 4 to 5 oysters to the bottom. Serve with lime wedges and hot sauce.

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